The Best Restaurants in Sarlat: Our Favourite Places

On rue des Consuls, a stone's throw from the place aux Oies, the inn cooks produce from local farmers: foie gras, duck and goose, truffles, walnuts, ceps… Its curiosity: a cave you can go and see at the end of your meal. Terrace in the old town.

A stone's throw from the place de la République, a dining room with a vintage industrial look. The regional, market-fresh cooking uses fresh produce and includes vegetarian dishes. Large terrace.

In an old house in the heart of town, a varied menu for all ages: baked egg with summer truffle cream, foie gras croquettes, duck breast with orange sauce or steak with herb butter. The restaurant is listed in the 2026 Gault&Millau guide.

A young restaurant on rue des Frères-Chambon, right on the edge of the medieval centre. The cooking plays on Périgord tradition, foie gras and duck breast, as much as on current ideas, such as crispy pig's trotter and snails with gribiche sauce. It is rated 11/20 in the 2026 Gault&Millau guide. Children's menu available.

On rue Fénelon, in the historic centre, a small air-conditioned dining room and a shaded terrace. The chef serves bistronomic cooking made with quality produce. The dining room is small, so it's best to book.

On place André-Malraux, a ham cellar: Pyrenean hams sliced into fine ribbons, boards of charcuterie and cheese, and mountain dishes such as truffled reblochon, tartiflette or raclette. Terrace.

On rue de la Salamandre, a fine stone house with a vaulted doorway. The menu combines home-made confit and cassoulet, South-West duck breast and dishes inspired by travel, Mexico in particular, made with produce from local farmers. Terrace. The restaurant is listed in the 2026 Gault&Millau guide.

On rue Gabriel-Tarde, a little away from the bustle of the centre. Everything is made on site with seasonal produce, mostly from nearby farms: Périgord dishes with a twist, flavours from further afield, and a set lunch menu. Air-conditioned dining room, large shaded terrace and private car park, very handy in summer.

On avenue de la Gare, chef Maxime Lebrun reinvents Périgord produce in tasting menus, with a market menu at lunchtime from Thursday to Saturday. He also runs cooking classes. The restaurant is rated 13.5/20 by Gault&Millau. It opens in the warmer months: check the dates on its website.

A couple of professionals have turned this former water-powered sawmill into a country restaurant: you can see the stream flowing beneath the dining room through the partly glass floor. The chef cooks a generous, modern menu, served indoors or on the shaded terrace. The restaurant holds a Bib Gourmand in the 2026 Michelin Guide, which rewards the best value for money.

In a stone house, chef Bruno Marien, a certified Maître Restaurateur, cooks the best from local producers: farm goose, partridge, fruit and vegetables from nearby growers and from his own permaculture garden. Everything is home-made, down to the sourdough bread. In summer, you eat on the shaded terrace around the fountain. The restaurant is listed in the Michelin Guide.

In the heart of La Roque-Gageac, one of the most beautiful villages in France, a family house for four generations, with a hotel on the banks of the Dordogne. Chef Régis Ongaro cooks traditional recipes with a modern touch, served on a pleasant terrace. Bib Gourmand in the 2026 Michelin Guide and 13/20 in Gault&Millau.